Name: Salmon Baked With Aioli And Sour Cream
Yield: 4 servings
Ingredients: The aioli; 1 farm fresh egg yolk, room temperature; 1 tablespoon rice or cider vinegar; 1 garlic clove, peeled and mashed; 2/3 cup canola or grapeseed oil; pinch of salt, Maldon salt flakes or sea; 1/3 cup cold pressed extra virgin olive oil; 1 teaspoon Umami, optional; 1 teaspoon lemon zest (or 1 tbl. of finely chopped preserved lemon); The salmon; 8 four oz. 1/2-3/4 inch thick salmon fillets; Pinch sea salt and fresh milled black pepper; light spritz of olive oil; 1 cup aioli; 1/2 cup sour cream; handful of fresh herbs, dill and parsley, maybe chives, divided; lemon wedges

Servings: 4 persons

The aioli
1 farm fresh egg yolk, room temperature
1 tablespoon rice or cider vinegar
1 garlic clove, peeled and mashed
2/3 cup canola or grapeseed oil
pinch of salt, Maldon salt flakes or sea
1/3 cup cold pressed extra virgin olive oil
1 teaspoon Umami, optional
1 teaspoon lemon zest (or 1 tbl. of finely chopped preserved lemon)
The salmon
8 four oz. 1/2-3/4 inch thick salmon fillets
Pinch sea salt and fresh milled black pepper
light spritz of olive oil
1 cup aioli
1/2 cup sour cream
handful of fresh herbs, dill and parsley, maybe chives, divided
lemon wedges

1
Begin with a bowl resting on a tea towel (thanks, Food52 for the tip) by whisking the yolk, vinegar, garlic and a tiny splash of the grapeseed or canola oil together.
2
As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk continuously. Add the salt, zest, spice (a recipe is included on this site with my bluefish aioli). Taste and adjust the acidity and salt level if needed.
3
Preheat the oven to 350. Season the salmon with salt and pepper.
4
Whip the aioli and sour cream together. If you like, you can include herbs into the mix, or just reserve them all as fresh garnish. If you do want some in the mix, then mince a few tablespoons of fresh herbs and stir these in with the aioli/sour cream. Spoon over top of the salmon. Bake for @ 20-25 minutes in probably two shallow baking dishes or until the salmon is cooked to your liking: You don't want to overcook the salmon. To serve garnish with additional sprigs of fresh herbs and lemon wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon Baked With Aioli And Sour Cream

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